Summer Squash Meatball Casserole

By mdancause

Ingredients

• 2 tablespoons bacon fat
• 2 garlic cloves, minced
• 2 small zucchinis, shredded
• 2 small yellow squash, shredded
• 1 red onion, shredded
• 1 tablespoon cumin
• 1 tablespoon coriander
• 2 teaspoons smoked paprika
• 2 teaspoons cayenne pepper
• 1 pound ground beef
• 1 (14 ounce) can of diced tomatoes
• salt and pepper, to taste
• fresh parsley, roughly chopped

Details

Servings 4
Preparation time 20mins
Cooking time 50mins
Adapted from paleomg.com

Preparation

Step 1

Instructions

Preheat oven to 350 degrees.

Use a grater or shredding attachment on a food processor to shred the zucchini, squash and red onion.

Place a large cast iron skillet over medium heat, add bacon fat and minced garlic, then add the zucchini, squash and onion.

Let vegetables cook down until soft, then add ½ tablespoon cumin and coriander, 1 teaspoon of smoked paprika and cayenne pepper and a bit of salt and pepper to the vegetables and mix around to coat.

Then add the diced tomatoes.

Place ground beef in a bowl along with the rest of the spices and some salt and pepper. Form into meatballs. I made 9 meatballs with the pound of meat.

Press each meatball into the vegetable mixture.

Place in the oven and bake for 25-30 minutes, until meatballs are cooked through.

Add fresh parsley on top.